Speedy Scallop Supper

Tonight's Asian-inspired meal is a snap to prepare, thanks to quick-cooking scallops and a simple cabbage slaw. (Save leftover shredded cabbage for tomorrow night's dinner.) A side of nutty brown rice with earthy shiitakes adds a lot of fiber to the mix. Finish the evening with your favorite cookies dunked in milk.

menu tips:

Get Your Sea Legs

There are two types of scallops: bay, which are small and about the size of pencil erasers, and sea, which are about the diameter of a milk cap or more. Both smell sweet and slightly briny when fresh, and will range in color from creamy white to pinkish, depending on their diet. Scallops cook extremely quickly and will get tough, so make sure to take them off the heat when they're just barely firm and opaque.

Know Your Ingredients

Kombu, a type of seaweed, is an essential ingredient in Japanese cooking. Among other uses, it serves as the major flavoring agent for dashi, the soup stock that is the base for miso soup. The thin white powder layer is natural and is responsible for the seaweed's deep, briny flavor, but it can be wiped off with a paper towel or rinsed if you prefer.